Subtle Spanish style


I love the Spanish approach to food and their ethos – choose great quality ingredients and serve them in as simple a way as possible. It’s a practice that many a UK chef could learn a lot from. A little deftness of hand, a little seasoning or greenery here and there and you’re away.

I’m a little biased but my favourite Spanish chef happens to be one of my great friends, Jose Pizarro – and as such I frequently get to eat incredible Spanish food. Quite often he’ll serve something and I’ll ask how he’s made it; he smiles knowingly and says “I opened a tin”. Indeed – Spanish tinned fish is often more expensive than the fresh stuff and is regarded as something of a delicacy.

That is not to say that he isn’t also a brilliant chef – some of his recipes are astounding in taste, simplicity and creativity. I made his gazpacho Extremadura on a boiling day recently, cooled down with ice cubes and it was bliss. This recipe, for his salad dressing, is probably the most incredible dressing I’ve ever tasted. Seek out the ingredients (which are readily available online) and make it – you’ll be hooked.

Click here for Jose Pizarro’s Moscatel vinaigrette with orange blossom honey

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